http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2014208536-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-15 |
| filingDate | 2014-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2014208536-A1 |
| titleOfInvention | Yeast extract masks powdery smell |
| abstract | An object of the present invention is to mask powdery odor without affecting the taste quality of powder processed foods and foods containing the same. What is added at that time is a general food, preferably a highly safe one. By adding an appropriate amount of a yeast extract having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid content of 4% by weight or less to a food product, It was found that can be masked. [Selection figure] None |
| priorityDate | 2013-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.